Mini Donuts!

Mini Donuts!

Baked donuts are quite the popular item now that we have access to donut pans and donut makers. I excitedly made them for the first time the other day. These aren't just any donuts though. They're gluten free, grain free, dairy free, refined sugar free, and nut free ones! How's that for a mouthful.

Lots of fun donuts are popping up on the blog sphere these days. I got a mini donut pan for Christmas from my dear friend Ulyana, and have been waiting to put it to good use. After drooling over Michelle and Lori's various gluten free donut recipes for a while I decided to start with their Vanilla Cardamom Donut. The recipe is simple, looks great, I like the use of coconut flour, and I had all the ingredients already. I never cared for regular donuts, nor do I care for cakey things in general (I prefer pudding, ice cream, chewy cookies, and chocolate) so I wasn't sure how I would like these. BUT there was something drawing me into the land of donuts. Besides my curiosity (I love a new kitchen project) the photos were mouth watering. I want to try the girls Pumpkin Donuts next!

I got to work cracking eggs, mixing, measuring, and piping the batter into my cute little donut pan. I got concerned after mixing though. The batter was a weird texture, probably from the coconut flour which is slightly textured. Oh well, I forged ahead and stuck em in the oven. I can't even remember how many minutes they baked for because I kept checking and leaving in a few minutes longer. Finally I felt they were done and they came effortlessly out of the pan. I was elated! They looked so cute!

Then I tasted one. I didn't really like it. The flavor was fine but I didn't like the texture. It wasn't a cakey/fluffy donut at all. I'm good at improvising though and my mind started going into the possibility of making cake pops out of the donuts by mixing them with some coconut whipped cream I had on hand.

I decided to continue anyway and made a yummy glaze of my own - because darn it after that work and anticipation I wanted a mini donut! First, a lucuma glaze with coconut sprinkles.

In the middle of making the glaze, my mom popped by and I gave her one to try."This is the best thing ever!!!" She exclaimed."Mom, you're not allowed to say that about everything I make," I said. (I always say this to her)."This is amazing!" She said again, "I love it!"

There you go. Everyone is different. She loved them! I told her she could have them when I was finished glazing and photographing. Of course I proceeded to eat a lucuma, then a chocolate one.

Fast forward to the next day. I packaged most of them up for her and my dad. I decided to try one again. OMG! It was amazing! Texture was great! Moist and dense. Weird? How did it happen? Not sure, but I'm now I love these donuts too 🙂

Try them and see what you think. Sometimes you have to follow it through to see what happens. I like them best with the lucuma glaze. I had to dip them twice to get this nice thick glaze that sets hard when chilled.

Heathy's Note: Even though they're called vanilla donuts, there's no vanilla in the recipe so I added it. I really like the addition of cardamom. The girls get creative with spices in their recipes.Note that these aren't a vegan recipe but you could try to use flax eggs in place of the eggs.

*You can use xylitol too the girls say. I powdered my coconut sugar in a coffee grinder first.

In a bowl whisk all ingredients together.Next whisk coconut sugar, coconut oil, egg and whisk together in separate mixing bowl. Once that is mixed together add in dry ingredients. Begin to stir the donut batter.End with adding the warm water to the batter and stir until smooth and combined.If using a donut mater scoop donut batter into each mini donut ring once green light turns on. Can use a cookie scooper to help.Once all rings are filled close the donut maker and let bake for 2-3 minutes. If they are cooked, remove carefully with a knife. Repeat process with donut batter.Lightly coat each donut in coconut oil and toss in cinnamon cardamom sugar.

Cinnamon Cardamom Sugar

1/2 cup sugar1 tablespoon cinnamon3/4 teaspoon cardamom

Mix all sugar and spices in a bowl. Toss donuts in the mix.

For a donut pan (which is what I used)Spoon the batter into a piping bag with a large round tip. Pipe into each donut ring and bake at 325F for 10-13 minutes (check after 9 minutes).

Sift dry ingredients into a small bowl.Add oil and whisk ingredients together until smooth.If too liquidy, allow the mixture to sit a few minutes and will begin to thicken.Dip the donuts before it hardens too much. If it does, simply place the bowl in another bowl of hot water for a minute while whisking and it will thin again.

*Note - this is not sweet like agave... this is used more as a thickener. It only has a small hint of sweetness.

Heathy's Chocolate GlazeI dipped the donuts three times in this glaze to get a thick coat. It firms up nicely when chilled in the fridge.

Sift dry ingredients into a small bowl. Add the oil and 1/2 teaspoon water.Whisk together. Allow the glaze to sit a few minutes before dipping donuts to allow it to thicken.Sprinkle with cacao nibs or crushed cacao beans for fine "sprinkles".

*Grind in coffee grinder

Do you have a favorite healthy donut recipe?

Ideas on what I should try next??

Hurry and get your order in for Valentines Choccies! The special is coming to a close next week. Thanks to everyone who is ordering. Its been so much fun and I'm getting more orders than expected. Am so happy to be sharing my love and passion through my chocolates. I'm so excited that starting tomorrow, my choccies will be featured at a local coffee shop in time for Valentines Day.

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10 Comments

yay for mini donuts. sorry you did not like them at first, but glad you gave them a second try ;) and your lucuma frosting looks amazing!!!!!!!! so happy that your mom enjoyed them too! hugs<br />Lori and Michelle<br />pure2raw twins

Heather- i have followed your blog for a long time now and these mini donuts blow me away. I love how you crafted them. I look forward to trying them (after I find all these ingredients). I don't have a donut pan- do you think they would work out in a mini muffin tin or deal breaker?

They look AWESOME Heather! You are as gifted with heating food as you are dehydrating. Can you post more of these recipes in future?? Would love to see more baking skills as well as raw xx Ps glad you liked the donut pan!

Thanks girls for thinking outside the box again and bringing an awesome new way to make donuts!<br /><br />Mary - thank you so much :) I think you could use a piping bag and make rings on a sheet and bake that way. But I wouldnt go with muffins, esp for this recipe. <br /><br />Uly - thanks!!!! Love my donut pan sister! Yes I just have to make more recipes like this and will share.

Is there any way I can replace the agave powder in the glaze? If its mainly to thicken do you think arrowroot powder or tapioca would work? I don't have any and don't think I will be able to purchase any

About me

Hi my name is Heather Pace. I'm a classically trained chef turned raw dessert chef and I love to create and share healthy recipes. I'm a travel bug, chocoholic, and certified yoga instructor. I'm originally a small town girl but now I live in beautiful Victoria BC, Canada .
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